Vegetable Frittata

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Vegetable Frittata
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
301
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie301 cal.(14 %)
Protein13 g(13 %)
Fat25 g(22 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage2.6 g(9 %)
Vitamin A0.4 mg(50 %)
Vitamin D2.6 μg(13 %)
Vitamin E4 mg(33 %)
Vitamin K25.5 μg(43 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin4.3 mg(36 %)
Vitamin B₆0.3 mg(21 %)
Folate112 μg(37 %)
Pantothenic acid1.8 mg(30 %)
Biotin25.3 μg(56 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C27 mg(28 %)
Potassium564 mg(14 %)
Calcium87 mg(9 %)
Magnesium40 mg(13 %)
Iron2.8 mg(19 %)
Iodine11 μg(6 %)
Zinc1.6 mg(20 %)
Saturated fatty acids6.5 g
Uric acid44 mg
Cholesterol337 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
1 Zucchini
1 Eggplant
3 Tomatoes
1 shallot
1 garlic clove
1 tsp rosemary (chopped)
6 eggs
5 Tbsps Whipped cream
5 Tbsps olive oil
salt
freshly ground peppers
How healthy are the main ingredients?
Whipped creamolive oilrosemaryZucchiniEggplantTomato

Preparation steps

1.

Rinse and dry zucchini, eggplant and tomatoes. Cut zucchini into slices. Cut eggplant  into cubes, season with salt and let stand for about 10 minutes. Rinse and pat dry. Cut tomatoes into quarters, remove seeds and dice. 

2.

Peel and finely chop shallot and garli. Heat 2 tablespoons of oil in a pan and saute zucchini, eggplant and rosemary for abotu 1-2 minutes or until golden brown adn all liqud has evaporated. Remove from heat and cool slightly. 

3.

Whisk eggs with cream, add all vegetables and season with salt and pepper.

4.

Heat 2 tablespoons of oil in a pan and pour egg and vegetable mixture into it. Cook for about 2-3 minutes. Flip onto a large plate and add more oil to the pan. Return frittata to the pan, other side down, and cook for 2-3 minutes more. Transfer to plate and cut into pieces. Serve.